One Pot Ziti with Andouille Sausage is a wonderful ziti pasta dinner packed with delicious andouille sausages and mushrooms, and it's prepared in one pot and cooked on the stovetop!
Servings : 6Serves
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
2tablespoonsolive oil
8ounceslow sodium andouille sausage,sliced into 1/2-inch coins
8ouncessliced mushrooms,cremini or baby bella work great
1smallyellow onion,sliced
2clovesgarlic,minced
1teaspoon dried thyme
salt and fresh ground black pepper,to taste
3cupslow sodium chicken broth
1cupwater
1cuplow fat 2% evaporated milk
1poundziti pasta,you can also use whole wheat or gluten-free ziti pasta
1cupgrated parmesan cheese, plus more for garnish
chopped fresh parsleyfor garnish
Instructions
Heat the olive oil in a large pan or nonstick skillet.
Add sliced sausages, mushrooms, onion, and garlic; season with thyme, salt and pepper and cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are tender.
Stir in the water, chicken broth, and evaporated milk, scraping up all the browned bits from the bottom of the skillet. Bring the mixture to a boil and add the pasta. Continue to cook for 10 minutes, or until pasta is done, stirring every 1-2 minutes to keep the pasta from clumping together.
Add in the parmesan cheese and stir until well incorporated and you have a smooth sauce. Remove from heat and the sauce will thicken as it stands.
Garnish with fresh parsley and a sprinkle of parmesan, and serve.
Healthier Choices: Andouille sausage is high in sodium, but you can look for lite, low-sodium chicken or turkey andouille sausage. Also, you can use gluten-free or whole wheat ziti pasta.
Pasta Cooking: Pasta can get too soft if overcooked. Ensure you're cooking the ziti until it's just al dente. Since the pasta continues to cook a bit in the hot sauce, this helps prevent it from getting mushy.
Evaporated Milk: This is a great, lower-fat alternative to cream. However, if you want a richer dish, you can use half-and-half or full cream.
Thickening The Sauce: If you want a thicker sauce, at the end of cooking the pasta, spoon 1 tablespoon of the evaporated milk sauce into a mixing bowl and add 1 tablespoon cornstarch; whisk until thoroughly combined and stir it all back into the skillet; continue to cook and stir for about 1 minute.
Cheese Variety: While Parmesan is classic, consider a blend of cheeses like finely shredded mozzarella or provolone for a more melty consistency.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Italian
Keyword: andouille sausage recipe, baked ziti, one pan recipes, one pot pasta